Lupin Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a golden crust of shredded coconut, almond flour, fresh dill, and bright lemon zest that crisps up beautifully in the pan. The combination of textures is genuinely impressive — shatteringly crunchy on the outside, tender and moist all the way through. Avocado oil keeps the cook clean and the flavors neutral, letting the citrus and herb notes really shine. Because every ingredient in this dish is naturally free from lupin and lupin-derived additives, there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The technique is simple: pat the fish dry, press on the crust, and let the skillet do the work without fussing over it. Finishing with a squeeze of fresh lemon and a few dill sprigs at the table makes it feel like something you'd order at a coastal restaurant, not throw together on a weeknight. It's the kind of recipe that earns a permanent spot in your rotation.
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Learn more →Ingredients
4 servings
- 4 mahi-mahi fillets (about 6 oz each), skin removed
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp avocado oil
For the crust
- ¾ cup unsweetened shredded coconut
- ¼ cup almond flour
- 1 tbsp lemon zest (from about 2 lemons)
- 2 tbsp fresh dill, finely chopped
- ¼ tsp garlic powder
- 1 egg, lightly beaten
For serving
- 1 lemon, cut into wedges (optional)
- fresh dill sprigs (optional)
Instructions
- 1
Pat the mahi-mahi fillets thoroughly dry with paper towels, then season both sides with the salt and black pepper.
- 2
In a shallow dish, combine the shredded coconut, almond flour, lemon zest, chopped dill, and garlic powder, stirring until evenly mixed. Place the beaten egg in a separate shallow dish.
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